Vegan, gluten free cheesecake, you can do it!

Okay, so Thanksgiving is just around the corner and with Thanksgiving comes the tradition of eating copious amounts of food. Thanksgiving is a bitter-sweet holiday for me, I am always so completely devastated by the by the estimate that close to 45 million turkeys are inhumanely killed in the United States for this day, each year. It is definitely not a thanksgiving for the turkey.

However, one thing that I am finding solace in, is introducing people to vegan and cruelty free foods, that are delicious and way healthier for you. This year is especially important to me that there are plenty of vegan and gluten-free desserts on the table because a few weeks ago my Son was diagnosed with a ton of allergies. Previous to this he was following a vegetarian/pescetarian diet. Not anymore though, his diet is now looking more like a vegan way of life, with fish included. He cannot eat gluten, eggs, or dairy products. On top of that peanuts are a concern, as well as corn, and a few other things.

I am sure, parents who are in the same position can relate to the feeling of not wanting your child to miss out on things like deserts at thanksgiving. I just want to see my Son happy, and know that even if there are certain foods he cannot eat, there are options, like this recipe I am sharing today.

The following vegan and gluten free cheesecake comes from the book, Love on A Plate, which is full of healthy recipes that do not require any cooking, yes you read that correctly!

Cara’s Fruit-Topped Cheesecake Serves 6Crust Recipe

3 cup Brazil nuts

3 tablespoon coconut oil

3 tablespoon maple syrup

What to do

Put brazil nuts into a food processor and pulse chop for 4 seconds, 3 times. You want the nuts to be in very small pieces, but not powdered. Pull out any large pieces of nut that have barely touched the blade and chop into tiny pieces.

Pour into a bowl with maple syrup and stir, mixing very well.

Brush a spring form pie pan with coconut oil and press the brazil nuts into the pan forming a very thin crust. So thin, it is one more push away from cracking. It’s optional if you want to go up the side of the pan.

Set Aside

Filling Recipe

3 cup coconut meat

2.5 cup unsoaked cashews

9 tablespoons maple syrup

1.5 cup coconut water

3 teaspoons vanilla

What to do

Put all the filling ingredients in blender and blend on high until creamy and smooth.

Pour into pie pan.

Put in freezer to set for 25 minutes, and then let chill in the refrigerator for 4 hours before serving.

Serving SuggestionsRaspberry Sauce
Place one bag of thawed frozen raspberries in blender and blend on high for six seconds, pour into a squeeze bottle, and drizzle over pie.

Sounds like a major winner! Thank you for sharing… I used to work in a raw restaurant and helped make raw chocolate pie, and one of my favorites raw lavender pie! YUMMM! I have requests for those two this holiday, and I’m going to add your recipe! I love your book Love On a Plate!

Hi Markus, please consider to replace the Maple sirup with Coconutflower Sirup. GI is just 35 and it is all natural, usually organic.
If you use Coconut Mus/butter instead of Coconutoil it has an even stronger taste of coconut, and its more delicious even for Coconut lovers.

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Hello Everybody!

Thanks for visiting Willy B Mum!

My name is Libby, and I hail from the beautiful city of Melbourne "Down Under" Australia. I am a Stylish Hippy Mum, Keeping It Green, to now 6 years of age, Miles Storm, the apple-of-my-eye.

I am a clinical aromatherapist, a certified essential oil educator, and currently in the midst of a 3 year herbalism program. I started, Wythe and Berry LLC, out of this experience, you can see more at our instagram page @WytheandBerry.